Who do you make chicken stir fry from scratch (not pre made)?

Question

Sorry for the typo its how (i am a slight dislexic)

Answer 1

Chicken and Vegetable Stir-Fry

This entrée goes together fast for a flavorful family meal.

Makes 4 to 6 servings

Ingredients:

Sauce:

1/2 cup chicken broth
1/4 cup lemon juice
3 tablespoons soy sauce
2 tablespoons granulated sugar
1 1/2 tablespoons cornstarch
1 tablespoon dark sesame oil
1/8 to 1/4 teaspoon ground red pepper

Chicken and Vegetables:

2 tablespoons vegetable oil
1 1/4 pounds boneless skinless chicken breast, cut into thin strips
1 large clove garlic, crushed
1 1/2 cups cut-up fresh or frozen Michigan asparagus
1/2 cup shredded carrots
1/2 cup sliced green onions
1/2 cup sliced fresh mushrooms
1/2 cup sliced water chestnuts
hot cooked rice (optional)

Preparation:

For the Sauce:

Combine all sauce ingredients in a small bowl, set aside.

For Chicken and Vegetables:

Heat oil in a large wok or skillet. Cook and stir chicken and garlic over medium heat 8 to 10 minutes or until chicken is no longer pink. Remove chicken and garlic from pan, keep warm.

Add asparagus, carrots, green onions, mushrooms and water chestnuts to the pan. Cook and stir 5 to 7 minutes or until vegetables are crisp-tender.

Return chicken and garlic to pan. Add sauce. Cook and stir over medium heat until sauce reaches a boil and has thickened. Serve chicken and vegetable mixture over hot cooked rice, if desired.

Answer 2

1. Cut chicken into bite-sized strips
2. Cook the chicken in a hot hot hot skillet with ~1 Tbs of canola oil
3. Remove chicken to a bowl
4. Add stir-fry vegetables to the hot hot hot skillet, and saute for a few mins (if making broccoli, add a few Tbs of water to the skillet and cover for 2 mins to steam cook)
5. Remove vegetables to a bowl
6. Add garlic, ginger, and other aromatics (onion, shallot, bell pepper, etc) and cook for ~30 seconds to 1 minute
7. Add the vegetables back into the skillet
8. Add the chicken back into the skillet
9. Add your stir-fry sauce (generally oyster sauce or other stir fry sauce and some chicken stock and some corn starch)
10. Cook for a minute or two to combine flavors
11. Put on rice and eat

Answer 3

"Chicken Pepper Stir-Fry" - 3 to 4 servings

1 EACH small green, sweet red and yellow pepper; julienned (thin strips)
1 medium onion; quartered
2 garlic cloves; minced
4 tbsp. olive oil; divided
3/4 lb. boneless, skinless chicken breasts; cubed
3/4 tsp. Cajun seasoning
1/3 cup packed brown sugar
2 tsp. cornstarch
1 tbsp. water
1 tbsp. lemon juice
1 tbsp. honey mustard
1 tsp. soy sauce
1 tsp. Worcestershire sauce
Hot cooked rice (optional)

In large skillet, stir-fry peppers, onion and garlic in 2 tbsp. of the oil until crisp-tender. Remove and keep warm. In same skillet, stir-fry chicken and Cajun seasoning in remaining oil until juices run clear.
In a small bowl, combine brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to skillet; cook and stir 1 minute. Serve with rice, if desired.

"All That Jazz Seasoning" (Cajun flavor) - 1 cup
1/4 cup garlic powder
1/4 cup onion powder
2 tbsp. paprika
1 tbsp. ground red pepper
1 tbsp. black pepper
1 1/2 tsp. celery seeds
1 1/2 tsp. chili powder
1 tsp. salt
1 tsp. lemon pepper
1/2 tsp. ground nutmeg
Combine all ingredients; store in airtight container.

Answer 4

I use chicken also, but I use whatever vegetables I have on hand: zucchini, onions, celery, carrots, mushrooms, etc, etc. Cut on bias (they look prettier). Otherwise the detailed recipe above is really a good one. The second one!!!

Answer 5

Go to kraftfoods.com and search for chicken stir fry. They normally have GREAT recipes. I go there often. :)

Answer 6

chicken pieces fried with chopped garlic, add cut green peppers, carrots, bamboo shoots, cut bok choy, any other vegetable u want, salt, pepper, fish sauce, light mushroom sauce, dark soy sauce. serve hot.